Ingredients:
- 2 lbs yellow summer squash, sliced into 1/4-inch rounds
- 1 large yellow onion, finely diced
- 3 tbsp salted butter
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- 1 cup sharp cheddar cheese, freshly shredded
- 1/2 cup full-fat sour cream
- 2 large eggs, lightly beaten
- 1 tsp sugar
- 1/2 tsp smoked paprika
- 1 sleeve Ritz crackers (approx. 32 crackers), crushed coarsely
- 4 tbsp salted butter, melted
- 1/4 cup grated Parmesan cheese
Instructions:
- Prep the squash. Slice your 2 lbs of yellow squash into 1/4 inch rounds. Note: Keep them uniform so they finish cooking at the same time.
- Melt 3 tablespoons of butter in your large skillet over medium high heat. Add the diced onion and sauté for 5 minutes until translucent and fragrant.
- Stir in the minced garlic, sea salt, black pepper, and 1/2 tsp smoked paprika. Smell Checkpoint: You should notice a sudden, earthy, smoky aroma as the paprika hits the hot fat.
- Add the squash rounds to the skillet. Cook for 8-10 minutes, stirring occasionally, until the squash is tender crisp and the edges are slightly golden.
- If you see a pool of liquid in the bottom of the pan, drain it off. This is the secret to a thick, set casserole.
- In a large bowl, whisk together the 2 eggs, 1/2 cup sour cream, and 1 tsp sugar.
- Stir in 1 cup of freshly shredded sharp cheddar.
- Gently fold the warm squash mixture into the bowl with the egg mixture. Note: Work quickly so the heat from the squash doesn't scramble the eggs before you're ready.
- In a separate small bowl, toss the coarsely crushed Ritz crackers with 4 tbsp melted butter and 1/4 cup Parmesan.
- Transfer the squash mixture to a greased 9x13 dish and sprinkle the cracker topping evenly over the top.
- Bake at 350°F (180°C) for 30-35 minutes until the topping is dark golden brown and the edges are bubbling. Smell Checkpoint: The kitchen will fill with a rich, toasted butter scent that signals the crackers have reached peak crunch.